Passionate for plants..especially edible ones. Vegetable and herbs of all kinds find there way into my kitchen. The produce section, farmers market, is a world of color, shape, aroma and texture. Explore along with me as I experiment, ponder, taste and savor the foods of a vegetable lifestyle. I love having a herb and vegetable garden... and encourage anyone with a bit of land or a pot to try. Of course, these days you can't think of food or farming without considering being green or eco.
Photo: D. Soszynski

  • The strawberry, a member of the rose family, is unique in that it is the only fruit with seeds on the outside rather than the inside. 
Photo: D.  Soszynski


This photo was taken at a Bridgehampton apple farm in NY.
One of the last few agricultural farms left in the area.

Check out my Clay sculpture blog too. Thanks!!!





Harvest





From garden to kitchen....there is nothing like digging in the earth and pulling out something 
you grew...the connection to the planet that gives us the food we need is an important experience that we all should have the chance to have.


to feel the dirt...
hidden below the surface
a tuber of terracotta...
inhale the earthy moss after the morning mist...
months of growth created a single meal...
a moment of awe that a seed morphed into something edible 
gratitude of  a small harvest...
a lighter soul emerges





Nixon?


Sun Flowers


Photo: D. Soszynski

Thanksgiving last year 2010

Thanksgiving Dinner that makes the turkeys happy.


Corn muffin with pumpkin seeds, 
Corn on the cob with butter and limes, 
Mashed potatoes,
Cranberry sauce with orange juice, 
Port wine Seitan with shitakes and portabellos, 
Savory Sage stuffing, 
Whole roasted carrots.



Cruelty free thanks.


Whole roasted carrots



Roasted whole in oil, a bit of water, tamari, brown sugar, maple syrup.

Don't peel, just scrub really well...cover with tin foil...

they come out tender and juicy.

Leaving the skins on, seals in the flavor...
think of the skin on a potato but softer and tender.



Seitan in Port wine sauce!!!!!


Seitan sautéed, filled with a peppery stuffing, rolled and tied...
simmered in a Port wine reduction sauce with shitake mushrooms and 
whole braised portabellas 






Bubbling in the sauce!!!

Mushroom makeover

Before....




And after.

Thanksgiving Appetizers


  • Corn Muffins (non-dairy, egg free and yummy!)
  • Stuffed mushrooms with spinach.
  • Sticky thai black rice salad
  • Roasted acorn squash Lasagna with leeks in cashew cream.


PLU fruit and vegetable Stickers. reminder to always looks for a 9.

Fruit and vegetable PLU (price lookup) stickers are quite noticeable.  Colorful and at times , funny along with noting the variety.  One of the most important bits of information on the stickers is number.  All fruit and vegies have an assigned 4 digit number such as 4011 for bananas.


Did you know that all certified organic produce has a 9 added at the beginning making it 5 digits.?


 8 is added to GMO grown produce.


I have never seen one with an 8...yet. 



Commercially grown apple 4020





Some of my sticker collection.






Organic Bananas 94011


Organic Cantaloupe 94050



Organic Squash 94750
This one actually has cooking instructions.


Some stickers have the origin and a website for more information.

Roasted 15 Vegetables & Apple


The key is to cut into 1 1/2" cubes for harder veggies...thick slices of zucchini
wholes cloves of garlic...corn cut into quarters and left on the cob...
lots of cherry tomatoes...mushrooms sliced thick...
so that everything will cook and be done at the same time...
it's done when the potatoes are tender.

Bake for  45 minutes to an hour at 400 degrees... cover with tin foil or parchment.

I use a lot the roast basting.... after about a half hour...drain off some the liquid...save this it is amazing...use later for soup or gravy base.
Uncover for the last 15 minutes...put under boiler for a few minutes 
to really crisp and brown a bit.

  1. white onion
  2. red onion
  3. potatoes
  4. yams
  5. celery
  6. carrots
  7. cauliflower
  8. garlic
  9. mushrooms
  10. zucchini
  11. asparagus
  12. acorn squash
  13. eggplant
  14. corn
  15. tomatoes
and apple.

roasted in a yummy! mixture of...
olive oil
balsamic vinegar
apple juice
maple syrup
thyme
tarragon
salt









Cauliflower and broccoli are the same species and have very similar structures, though cauliflower replaces the green flower buds with a white inflorescence meristem.






One of the most amazing things to make with 
Red Peppers is...
Romesco Sauce!!!

 4 Roasted red peppers 
(boil until the skin is blackened...cool and remove skin)
Much better than from a jar.

Blanched and deseeded tomatoes ...say 3
(blanch in hot boiling water until the skins split...remove and plunge into cold water..
remove skins and seeds)
*I like it made with mostly peppers and a few tomatoes. 

olive oil...lots!

 1 cup Blanched Almonds (meaning the brown skins are taken off)
Soak the almonds until you can pop the skins off.

salt

and some stale bread like a good baguette or italian bread
you be the judge...sometimes I like a lot of bread other times I don't use any at all.


 in a food processor ...process everything together except the bread....once it is a bit chunky...
then add the bread and and process until the you get the consistency that you like.
smooth or chunky.

What do you serve it with...well....I find it so amazing...I just eat it as is.

Red Peppers Facts

red onion


Photo: D. Soszynski

While cooking today...the shapes and colors 
really captured my eye...
so here are some photos...recipes to follow.